Family Recipes Cookbook

The cookbook I never got around to finishing…

Roasted Red Pepper Dip 11/19/2009

Filed under: Adrienne DeArmas,Appetizers — dearmasa @ 9:25 AM

Roast 2-3 red peppers in the oven. How? Turn oven to highest setting, and place whole peppers directly on the oven rack placed in the center of the oven. Watch them closely, and turn them carefully with tongs so that they blacken all over. Don’t be afraid, let them get really black. When blackened all over, and threatening to fall through the rack, remove carefully and place in plastic ziploc style bag. Seal and set aside. When cooled, peel the skins from the peppers. I do this inside the bag to minimize the mess. Place skinned, seeded peppers (should equal 1 cup) in blender and puree. Add 1 cup non-fat sour cream, 4 ounces light cream cheese, 1 crushed garlic clove, 1 tbs. chopped fresh basil, ½ tsp. dried oregano, and chili sauce to taste. Chill in bowl at least one hour before serving.

Advertisements
 

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s